Pan-fried foie gras with orange
Julien Ayral's challenge is to combine comfort and pep. The chef of La Femme du Barbu offers us pan-fried foie gras with orange and a "gastrique" sauce.
serves 4
Preparation time: 15 min
Cooking time: 25 min
- 60 g caster sugar
- 6 cl sherry or red wine vinegar
- Orange zest
- 20 cl orange juice
- 20 cl chicken stock
- ½ atlas cabbage
- 4 foie gras cutlets
- 1 orange
- 1 Ugli fruit (if available)
- 1 grapefruit
- 1 lemon
- 1 lime
- Arugula leaves
1 - Prepare all ingredients in advance: bring vinegar and fruit juice to room temperature. Heat the chicken stock. Zest the citrus fruits, cut into citrus supremes and slice the cabbage into thin strips. Place the foie gras escalopes in the freezer. They will be easier to cook and will brown before melting.
2 - Prepare the gastrique: make a dry caramel, without adding water, by placing sugar in a saucepan and spreading it evenly over the bottom. Heat over high heat without stirring. As soon as the caramel takes on an amber color, deglaze by pouring in the vinegar and stirring immediately. The sugar in the caramel will crystallize and form one or more blocks. This is normal, as the vinegar lowers the temperature. Heat over low heat for 5 minutes, stirring, until the mixture reduces slightly. The crystallized blocks will melt naturally. Add the orange juice and zest. Reduce for a further 5 to 10 minutes. Pour in the chicken stock and reduce further. The sauce is ready when it has a nice syrupy consistency, neither too liquid nor too coagulated. The color should be amber, but not too dark (this would alter the taste).
3 - Fry the liver until golden-brown on both sides. Set aside on a small plate. Brown the cabbage in the liver fat and remove, just crunchy.
4 - Arrange in risotto (or soup)plates, starting with the gastrique sauce, then the atlas cabbage, citrus fruit and liver. Garnish with arugula leaves.
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